Fish ballsPreparation:

1. Take 500 grams of fish meat, chop it into fish paste, add 40 grams of water,add fine salt4 grams, chopped green onion,grated gingerjuice 25 grams, stir in one direction until well mixed;

2. Stir until sticky, then test by squeezing a fish ball with your hand; if it floats in cold water, add 3 egg whites beaten to foam, 50 grams of wet starch,add monosodium glutamate1.5 grams, and 50 grams of cookedpork fatstill stir in one direction until mixed evenly, forming fish ball dough;

3. Then use your hands to form the dough into 3-centimeter diameter fish balls, place them in a cold water pot, bring to a boil (keep at a gentle simmer for 3 minutes), remove foam, and scoop out the fish balls with a strainer to complete.